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Pumpkin pie with slices out of the pie plate.

Southern Pumpkin Pie

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Southern Pumpkin Pie is everything you love about a classic pumpkin pie. Smooth and creamy with a flaky homemade crust.



Pie Crust 

  • 1 Cup Flour
  • 3 Tablespoons Butter
  • 3 Tablespoons Lard or Shortening
  • 1/2 Teaspoon Salt
  • 3-7 Tablespoons Ice Water  + more if needed

Pumpkin Filling

  • 1 - 16 Ounce Canned Pumpkin Puree
  • 3/4 Cup Honey
  • 3 Eggs
  • 2/3 Cup Cream
  • 1/2 Cup Milk
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Cloves
  • 1/2 Teaspoon Salt


Pie Crust

  1. Preheat the oven to 375 degrees.
  2. In a large bowl, add flour, salt, cold butter, and lard.
  3. Using a pastry cutter, cut butter and lard into the flour until the mixture resembles small pea size shapes. If the butter and lard have gotten too warm in the process, pop into the freezer for 5 minutes to chill before continuing.
  4. Fill a large glass with water and ice. Using a tablespoon measure, spoon in ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury. You want the dough to just begin to come together. Do not add too much water.
  5. Sprinkle flour out onto the counter and place the dough on top. Roll around flour so that all sides are covered and bring it together into a ball shape.
  6. Roll out the dough ball with a rolling pin until about a 1/4  inch thick, or until it is slightly larger than your deep pie plateNOTE - you want to have an excess dough that hangs over the sides for the edge so make sure you roll out big enough for that.
  7. Lay the bottom pie crust on the bottom of the pie plate. Make sure you tuck into the edges. Be gentle with the dough. Crimp the edges how you like. Place a piece of wax paper or parchment paper over the top of the pie crust and push down slightly. Place a jar of baking beans or pie weights on it and spread out making sure to get to the bottoms and edges. Place the pie crust in the oven to blind bake for 15-16 minutes.
  8. Remove from oven, remove beans and paper and continue with the rest of the pumpkin pie recipe *Careful, the beans will be hot.*

Pumpkin Filling

  1. Add pumpkin, honey, and spices to a large bowl and whisk to combine.
  2. Add in eggs and whisk.
  3. Stir in the cream and milk until smooth.
  4. Pour the pumpkin filling into the blind-baked pie crust and place it back in the oven for 55-60 minutes. You want the center to just be set. Do not overbake.
  5. Remove from the oven and enjoy!


  • Leftover pumpkin pie can be kept covered in the fridge for 4-5 days.

To Freeze and Make Pumpkin Pie Ahead of Time

  1. Follow the above recipe and instructions completely. Once the pie is baked, allow it to cool completely. Once cooled, wrap tightly in plastic wrap a couple of times and then with foil making sure it is airtight. Write "Pumpkin Pie" and the date on the outside of the foil with a sharpie and place in the freezer for up to 6 months.
  2. To eat, remove from the freezer and place in the fridge 24 hours before to thaw. Set out on the counter 1-2 hours prior to when needed to enjoy at room temp or enjoy cold straight from the fridge.
  • Prep Time: 30 minutes
  • Cook Time: 1 Hour
  • Category: Desserts - Pie
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 250
  • Sugar: 22.6 g
  • Sodium: 148 mg
  • Fat: 11.8 g
  • Carbohydrates: 33.7 g
  • Fiber: 1.3 g
  • Protein: 4.2 g
  • Cholesterol: 77.9 mg
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